ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP

The temperature is finally dropping lower outside and the leaves are starting to change colors! To me, this soup embodies all the colors of October. The colors remind me of the fall leaves changing color and falling to the ground. It’s beautiful. It’s soft orange and cream colors are definitely getting me in the fall mood. It’s about a week away from Halloween and currently 50 degrees right now in Atlanta. All I’m craving to eat lately is anything warm, comforting and food with the flavors of autumn. This soup is all my cravings.

It is so rich and hearty in texture and flavor, but is actually very lean and healthy. Since the main ingredients are vegetables, it’s something you can eat and not feel bad about. It’s a good change opposed to heavy fall soups and chowders. I love to have a cup of this with some buttery garlic bread. It’s all about balance right?! I’m totally that girl that orders a salad with a side of fries. So this is sort of the same thing! Bread is the perfect thing to dip into this sweet and salty delightful bowl of roasted vegetable soup. The flavors soak into the bread and make for a yummy flavor explosion in your mouth.

I used a very small amount of salt and spices in this recipe since the vegetables hold so much flavor themselves. I didn’t think it needed much. It really is so simple to make and so tasty as is! Feel free to add in salt and pepper to your desired amount.

NOTE: If you don’t own an immersion blender, a regular blender will do just fine. Before you transfer the cooked vegetables to a pot, place them in a blender with vegetable broth and blend on high till smooth. After blended, then transfer to the large pot and bring to a boil.

ROASTED CAULIFLOWER AND BUTTERNUT SQUASH SOUP

Prep time: 10 minutes

Oven cook time: 20-25 minutes

Total time: 45 minutes

INGREDIENTS:

1/2 head cauliflower, broken down into small florets

1/2 butternut squash, peeled and cut into 1 inch chunks

1 sweet onion, large chop

3 tbsp extra virgin olive oil

1 tsp kosher salt

1 tsp ground black pepper

1/4 tsp cayenne pepper

1/2 tsp garlic powder

5 sprigs thyme

3 cups vegetable broth

Toppings:

Roasted cauliflower (roast a whole head of cauliflower if you’d like to use some as toppings)